I mentioned in yesterday’s menu post that I probably think about the months of August and September the most when I’m planning the garden and starting seeds in the winter months, and though the huge harvests haven’t happened yet, this garden harvest from yesterday gets me excited:
The first real tomatoes (we’ve been eating heirloom Black Cherry tomatoes for about a week), the first large amount of green beans, the first zucchini and enough cucumbers to put up 3 to 4 quarts of our favorite, easy refrigerator pickles. Ha, it’s a harvest of firsts!
I’m still getting lettuce – it’s going to seed, but we’re still okay with it – and sideshoots of broccoli, as well as handfulls of snow peas. The plants look awful – mostly brown with just green tips – but as long as I don’t need the room and we’re still getting harvests, I’m leavin’ them!
What else am I doing with this small bounty? We grilled the green beans with garlic, served the tomatoes with feta, and made green salad to go with our BBQ ribs for last night’s meal. One of my favorite summer meal combos ever: any grilled meat with grilled veggies and salad. YUM.
How are you all using your garden or farmer’s market produce?